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Wednesday, February 15, 2012

MODNEX INTEL/KATSURA WORLDWIDE: POWER NEWS ALERT - KATSURA, "MY LATEST FINDINGS ON LONGEVITY: JAPANESE LIVE LONGER AS A RESULT OF NOT ONLY WHAT THEY EAT, BUT 'HOW' THEY EAT . . . ALSO, TIPS TO LIFT THE ITALIAN RESTAURANT INDUSTRY IN CALIFORNIA"

As a prodigious savant, I've discovered why Italian food isn't competing as well as it used to in California: The pastas aren't served in bowls. It has come to my attention that spaghetti and linguine or wet stuffed pastas are served on plates where the diner must "chase around" the pasta on a flat plate. When served in bowls, as Asian food is, the pasta and toppings are contained so it's not so much work for the diner to enjoy the Italian food. The toppings are evenly distributed in a bowl, as well, as is the case when salads are served in bowls, too. As our population ages and eats out, they want to eat where it's not so much work to enjoy the food! Italian restaurants and other ethnic cuisines . . . do as the Japanese do, when preparing and serving your food. Remember, the tradition of the "flat plate" is becoming obsolete . . . as a relic of misguided European tradition, as are heavy utensils, as well . . . which will be obsolesced by the chopstick over time. Japanese lunch boxes and bowls will ultimately replaces plates, altogether over time . .

But, that's not all . . . as a prodigious savant, I've uncovered a dimension of epidemiological analysis which hasn't been covered in studies involving longevity and health: The Social Organization of Meal Preparation and Consuming. For example, Japan has developed a cultural custom of using lunch boxes which force them to fill in each box with something different. This diversifies nutritional ...intake and forces the diner to pick a small amount up with chopsticks, chew it a bit with saliva, and so on and so forth. The enzymes in the saliva mix with the smaller bites at a better proportional ratio than the way we consume, and the food is better broken down in the G.I. tract, as a result, leading to a more healthy G.I. tract and better immune system, as a result! It's not just WHAT the Japanese eat, it's literally HOW they eat it, as well . . . And, now you all know what the difference is between a prodigious savant in the social sciences, such as myself, and someone with perfect grades from the best schools. They're pretty good, typically. Ahhhhh, but when it comes to revolutionary thought and real change, they're just "technicians" to me, I'm afraid. (lol) Just teasing . . .

Continuing on yesterday's posts, you see, this is the thing, as a prodigious savant in the social behavioral sciences, this is what I've discovered. The "flat plate" is a cultural strategy for eating, and so are our typical utensils. But they are highly inefficient and misguided - this is why we have so many rules of irritating etiquette surrounding the use of them at the table - because they DON'T work that well. Hence, chopsticks and more use of better socially organization (technology of the bowl, the Japanese lunch box and chopsticks) and Asian approaches to eating will ultimately replace the flat plate and utensils on a daily basis.

Epidemiologically, the "flat plate" is a killer . . . The design encourages exactly what we do wrong at the dinner table today: Gobble large amounts of only a few entrees vs. consuming bite size amounts, mixing with saliva and then moving on to another item and repeating. Since we gobble, rather than "sample-pick eat," the amount of enzymes from saliva is vastly lower per swallow and food is chewed less per swallow creating havoc for our digestive systems, and therefore, our immune system, as well. This is largely a problem caused by the choice of employing the technology of the "flat plate," as its design alone encourages large amounts of a few entrees rather than smaller amounts of many items, as the Japanese lunch box technology encourages/culturally demands. Utensils vs. chopsticks - Chopstick technology encourages "pick/sample" eating, as well, and limits the size of the food item placed in the mouth, thus allowing for greater saliva/enzyme and chewing per swallow . . . as the diner considers the next item to "pick-sample" next . . . also giving the diner the opportunity to diversify what they are eating next, as well . . . Over the years, the Asian approach to eating saves massive amounts of damage caused to the G.I. tract/system and radically maintains the health and balance of the immune system which, in turn, greatly extends the life of the individual!

Please understand that pasta from Italy was handed down to Italy from China/Asia, to begin with. Pasta in noodle form was INTENDED to be eaten using chopstick technology, not the utensils we use to eat pasta noodles! Try going way, way back to what was intended for noodle pasta consumption: The chopstick and bowl. I think you’ll find that your linguine and clams or marinara w/meatballs over spaghetti will be much easier to consume (in particular if served Asian style in a bowl). Live smarter, and live longer with greater health simply by changing the way you eat along with what you eat . . .

Chopsticks can be very “green,” as well, and also epidemiologically better than relying on steel/aluminum utensils, alone.The energy we save from having to heat treat utensils in our restaurant industry can go far in savings.I forecast that “chic, personalized, take with you” chopsticks will also come of age as a social trend, very soon . . .

You are all now privy to first hand research information which has yet to be published, just because you're all part of "GoKatsura2016" and "U.S. Advanced Independent Party" supporters . . .